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Hey everyone :>


So... I've been gifted with a whole heap of organic goat meat - yay!!  And, while I have a few ideas.. I was wondering if any of the amazing members here have a favourite goat recipe for their crocks???

Its already butchered and packaged into quarters (enough to feed the six of us in a pack), I have mostly chops and shanks, so I was thinking casseroles and similar.

Seek peace

Chief ALchemist



( 20 comments — Leave a comment )
Oct. 8th, 2009 11:47 pm (UTC)
I make a mean green chile caldo with goat meat. I don't know if that's your style or not, but it's really easy.
1 whole onion chopped
2 potatoes chopped into chunks
4 (or more, depending upon your heat tolerance) cans of green chilis (not jalepenos or tomatillos)
a can of diced tomatoes
a can of pureed tomatoes
2 beef bouillon cubes or a cup of beef stock
a pound or two of goat meat cubed
Cook for 3 to 5 hours on high (I like longer cooking times myself, it really lets the flavors mesh) and serve with warm, buttered tortillas.
Oct. 9th, 2009 12:07 am (UTC)
Sounds like something I would try, what size of canned tomato diced and pureed do you use? You don't have to brown the goat first...I like it :)
Oct. 9th, 2009 02:22 pm (UTC)
I use the 28 oz. size of tomatoes. You can brown the goat first if you like, but I just throw everything in the crock pot and forget about it. ;)
Oct. 9th, 2009 10:40 am (UTC)
what are cans of green chillies??? what kind of chillies? where do i find these cans of green chillies?

did America invent these in the past 3 years since I've been living in Australia?
Oct. 9th, 2009 11:58 am (UTC)
I see cans of green chilies in the Mexican food section of the grocery store.
Oct. 9th, 2009 02:24 pm (UTC)
Oooh, I don't know if they have them in Australia. Here in the states you can find them in the aisle with other Mexican food staples like enchilada sauce and hot sauces. Old El Paso makes one brand and there are a couple of others. They're small, which is why it takes multiple cans.
Oct. 9th, 2009 12:05 am (UTC)
I don't have any but really hope others answer because I have also found I have access to fresh local goat(stew meat now in the freezer but I can get more items Sat at farm market) but not really sure how to cook it. I would LOVE to be able to use the slow cooker to prepare some goat dishes.
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Oct. 9th, 2009 01:09 am (UTC)
Although you have directed this comment to me and not the other person who responded, there will be more who wish to respond to such idiocy. You might want to delete the comment & threads.
Oct. 9th, 2009 12:30 am (UTC)
::waves:: iz tibby, from JunkySpot boards! small world, ain't it just?

Don't have any recipes, but I've enjoyed goat roti time and again at Caribbean venues, and it would seem to be a meal ideally-suited to a slow-cooker.
Oct. 9th, 2009 01:16 am (UTC)
hey gorgeous! *hugesquishysquashyticklehugs* - global village indeed :>

Seek peace

Oct. 9th, 2009 12:46 am (UTC)

That is what I tried last time I cooked goat in my crock. I found it to be a bit oily, but it was pretty good.
Oct. 9th, 2009 12:59 am (UTC)
Some kind of curry! Goat curry is delicious!
Oct. 11th, 2009 07:06 pm (UTC)
I'll second the goat curry suggestion. Any curry can be easily adapted to slow cooking in a crock, and is usually (IME) the better for it.
Oct. 9th, 2009 01:29 am (UTC)
I don't have anything useful to contribute, but this is an opportunity to use my goat icon, lol.
Oct. 9th, 2009 03:40 am (UTC)
And I have nothing to contribute as well... But user name has goat in it. :-P

I've never tried goat before. I have never seen it sold in the market either.
Oct. 9th, 2009 05:53 am (UTC)
I love goat! I have eaten it so many times. My friends when I was a kid raised their goats for meat and I had it about every way that you can cook lamb or beef. They did grind it often because it doesn't have a lot of fat, but it does lend itself well to braising. One way was to just put big boneless pieces in a crock pot with a can of diced tomatoes and some onions and whatever spices you want to use. Take it out when well done and pull it, like for barbequed beef. Use it in tacos, or enchiladas. Or mix some of the pulled meat with barbeque sauce for sandwiches and put the rest in with the broth, add veggies and make soup or stew.
Oct. 9th, 2009 01:33 pm (UTC)
I've had goat at Jamaican resteraunts, thus I would suggest Jerking it "insert witty comment here"

1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 1/2 teaspoons Cayenne pepper
1 1/2 teaspoons Freshly ground black pepper
1 1/2 teaspoons Ground sage
3/4 teaspoon Ground nutmeg
3/4 teaspoon Ground cinnamon
2 tablespoons Garlic powder or fresh
1 tablespoon Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White Vinegar
1/2 cup Orange juice
1 Lime juice
1 Scotch bonnet pepper - careful these are really hot
Oct. 9th, 2009 01:42 pm (UTC)
Curried goat. It is the bomb. There is some in my fridge right now, i am looking forward to it for dinner later.
Oct. 9th, 2009 03:58 pm (UTC)
Go Greek
Sadly, I don't have a recipe for you, though I do have a suggestion: goat gyros. Had them at a restaurant in Lewistown, MT and they were FABULOUS. The meat had been cooked a while as it was tender and pulled apart easily, and I have NO idea what they seasoned it with, but I'm guessing standard black pepper was involved. Then of course, there were the standard toppings: tzatziki, feta, tomatoes, lettuce, served on warm pita! NOM.
Oct. 9th, 2009 07:23 pm (UTC)
A marinade/sauce that is fruity/citrusy. My godsister once made this passionfruit goat stew that everyone lost their minds over. We're still talking about it three years later.
( 20 comments — Leave a comment )


What A Crock!

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